Effect of drying and co-matrix addition on the yield and quality of supercritical CO2 extracted pumpkin (Cucurbita moschata Duch.) oil

Food Chemistry

Volumn 148, Issue , 2014, Pages 314-320

  Durante, Miriana ^a   Lenucci, Marcello S ^b   D'Amico, Leone ^a   Piro, Gabriella ^b   Mita, Giovanni ^a  

^a INSTITUTE OF SCIENCES OF FOOD PRODUCTION   (Italy)

^b UNIVERSITY OF SALENTO   (Italy)

Author keywords

Carotenoids; Cucurbita moschata (Duch.); Fatty acids; Supercritical carbon dioxide extraction; Vitamin E

Indexed keywords

BIOACTIVE INGREDIENTS; CAROTENOIDS; CUCURBITA MOSCHATA; INDUSTRIAL PRODUCTION; RESIDUAL MOISTURE; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; SUPERCRITICAL CARBON DIOXIDES; VITAMIN-E;

EXTRACTION; FATTY ACIDS; OILS AND FATS; PIGMENTS; POLYUNSATURATED FATTY ACIDS; SUPERCRITICAL FLUID EXTRACTION;

CARBON DIOXIDE;

ALPHA TOCOPHEROL; CARBON DIOXIDE; CAROTENOID; COSMETIC; HEXANE; POLYUNSATURATED FATTY ACID;

ARTICLE; CONTROLLED STUDY; CUCURBITA MOSCHATA; DEHYDRATION; FREEZE DRYING; FUNCTIONAL FOOD; INDUSTRIAL PRODUCTION; MOISTURE; NONHUMAN; PLANT SEED; QUALITY CONTROL; SQUASH; VACUUM;

CUCURBITA MOSCHATA;

CAROTENOIDS; CUCURBITA MOSCHATA (DUCH.); FATTY ACIDS; SUPERCRITICAL CARBON DIOXIDE EXTRACTION; VITAMIN E;

CHROMATOGRAPHY, SUPERCRITICAL FLUID; CUCURBITA; PLANT OILS; QUALITY CONTROL; VITAMIN E;

EID: 84887027021     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.051     Document Type: Article

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